This excellent recipe is by Adam Colquhoun of Toronto's Oyster Boy.
2 dozen oysters, shucked and left in half-shell
6 bags fresh spinach, washed and chopped finely
2 medium onions, finely chopped
2 cups velouté or béchamel sauce
4 tbsp pastis (anise-flavoured liqueur)
3 cloves garlic, finely minced
Step 1: Preheat oven to 375ºF.
Step 2: Sauté the spinach, onion and garlic in oil.
Step 3: Add the velouté and Pernod, mixing constantly.
Step 4: Slowly add breadcrumbs until firm.
Step 5: Top oysters with mixture and bake on a bed of rock salt until heated through, about 15 minutes.
Makes 2 dozen oysters